A weekend cooking binge provided much of this bento. From bottom - rice with teriyaki pork - set aside to marinate last night while the rest of the pork became carnitas.
Vegetables - tomatoes, broccoli, grilled squash, cucumber pickle.
Poached fish balls with teriyaki glaze and garnished with carrot. I improvised the recipe. In a food processor, finely chop small amounts of garlic, ginger and scallion (I also added a bit of carrot, red pepper and sauteed mushrooms for color and flavor.) Put in about a pound of white fish fillets - I used basa - and pulse to a coarse grind. Pulse in about 3T of flour and 1T of cornstarch. Drop by spoonfuls into water or broth at a very light boil, cook about 5-10 minutes. Before serving, I glazed them with soy sauce and mirin.
The top layer is dessert - crackers, brie and grapes.